Gluten Free Lemon Ricotta Pancakes Recipe
These Gluten Free Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor. Made with almond and oat flours for a naturally gluten-free twist, these pancakes combine creamy ricotta and zesty lemon to create a delicious breakfast treat that's both nourishing and satisfying. Perfect served with fresh fruit, maple syrup, or a dollop of yogurt, they're quick to make and ideal for a weekend brunch or a special morning anytime.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 9 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dairy & Eggs
- 3/4 cup milk of choice
- 1/2 cup whole milk ricotta
- 2 large eggs
Flavorings
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
Flours & Leavening
- 1 + 1/2 cups almond flour
- 1/2 cup oat flour
- 1 + 1/2 tsp baking powder
- 1/4 tsp sea salt
Additional
- 1/2 tbsp poppyseeds
- Butter or coconut oil for cooking
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together the milk, ricotta, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Fold in the almond flour, oat flour, baking powder, sea salt, coconut sugar, and poppyseeds into the wet mixture until just combined, being careful not to overmix.
- Preheat Cooking Surface: Allow the batter to rest while heating a pan or griddle over medium heat. Add a small amount of butter or coconut oil to grease the surface to prevent sticking.
- Cook Pancakes: Scoop out approximately 1/4 cup of batter per pancake onto the heated pan. Cook for 3 to 4 minutes until the edges look set and the bottoms are golden brown and easy to lift.
- Flip and Finish Cooking: Flip each pancake and cook for an additional 1 to 2 minutes, until cooked through and lightly browned on both sides.
- Serve: Serve warm with your favorite toppings such as fresh fruit, syrup, or yogurt. Enjoy immediately.
Notes
- You can substitute the whole milk ricotta with part-skim ricotta for a lighter option.
- If you don’t have oat flour, finely ground oats can be used as a substitute.
- Use coconut oil or butter to grease the pan to enhance flavor and prevent sticking.
- Letting the batter sit briefly helps the flours absorb the liquids and improves texture.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast option.
- Adjust cooking heat as needed to avoid burning before the center is cooked through.
